Serves : 4
Preparation time : 30 minutes
cooking time : 5 minutes
Ingredients :
150g fresh squids ( 4 to 5 small squids )
8 fresh medium prawns ( about 150g ), peeled and deveined
8 mussels in shells, scrubbed
8 fresh crab claws
200g white fish fillets such as snapper or halibut, sliced
1 medium onion, thinly sliced
1 tomato, sliced
3 spring onions, cut into lengths
3 stalks Chinese celery, cut into lengths
4 large lettuce leaves, to serve
Dressing
2 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
1 tablespoon sugar
2 bird's-eye chillies, sliced
3 cloves garlic, minced
1 teaspoon Thai chilli sauce ( Sriracha sauce )
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Method :
- To make the Dressing, combine all the ingredients in a small bowl and mix well, until the sugar is dissolved.
- Rinse each squid thoroughly, detaching and discarding the head. Remove the cartilage in the center of the tentacles. Remove the reddish-brown skin from the body sac and scrape the inside of the body sac with the dull edge of a knife. Rinse well. Slice the body sac into rings. Pre-cook the squids pieces by steaming or stir-frying in a little oil for about 1 minute. Set aside.
- Blanch the prawns in boiling water for 1 minute until just pink. Remove and set aside. Blanch the crab claws in the same manner. When cool, crack the claws and remove the shells.
- In the same boiling water, cook the mussels until open. Drain and set aside to cool. Remove mussels from the shells.
- Steam the fish fillets until they are opaque, but still moist. Set aside.
- Toss the vegetables with the Dressing on a platter, then add all the seafood and gently toss to coat thoroughly with the Dressing. Line four plates with a large lettuce leaf each and arrange the salad on top. Spoon extra Dressing over and serve.
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